Since I’m already on the topic of picnic food this week, I thought I’d share another classic picnic recipe. Monday’s recipe for baked beans was for my hubby… But, this one is for me.
I’m a big fan of creamy pasta salads… I am also kind of picky about my pasta salad. Here in Central PA, you will find a lot of “Amish macaroni salad” at the local grocery stores. Unfortunately, not all Amish macaroni salads are created alike. While some are delicious and creamy with just a touch of sweetness, some of them are far too sweet for my liking. I’m funny about my “regular” food being too sweet (which is one of the reasons I’m not a big fan of baked beans).
Instead of always trying to guess which pasta salads are too sweet and which ones are just right, I have just started making my own. It’s much easier that way. I found a recipe from the Food Network Kitchens that is the right amount of creamy without too much sweet. I’ve adapted the recipe a bit to make a bigger batch (which is helpful if you’re taking it to a picnic or big get together of friends). I’ve also made a few other small changes along the way.
This recipe has been pretty popular with my friends and family, and I hope you’ll like it, too. If you’re not a big fan of onions, you may want to leave out the red onion (or try substituting a milder spring onion instead) since it can flavor the whole salad, especially if it’s left in the fridge overnight. And, of course, if you like your pasta salad a bit sweeter, you could always add more sugar. Just don’t tell me about it!
Creamy Macaroni Salad
Serves 12 – 15
(Adapted from the Food Network Kitchens)
- 1 pound elbow macaroni pasta
- 4 stalks of celery, finely diced
- 1/2 red bell pepper, finely diced
- 1/2 red onion, finely diced, soaked in cold water for 5 minutes, and drained
- 3/4 cup light mayonnaise
- 1/2 cup light sour cream
- 3 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 2 teaspoons dry ground mustard
- Kosher salt
- Freshly ground black pepper
Cook the macaroni according to the package directions. Rinse with cold water and drain. Transfer to a large mixing bowl. Add the chopped celery, bell pepper and onion, and stir to combine.
In a separate bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, and ground mustard to make the creamy dressing for the salad. Pour the dressing over the pasta and vegetables in the mixing bowl, and stir to combine. Season to taste with salt and pepper.
Refrigerate for at least 1 hour prior to serving. Store covered in the refrigerator for up to 3 days.
Ugh, yes, those super-sweet macaroni salads are the worst… and I’m always fooled into thinking they won’t be so bad. Why did I never bother to make my own before?
This sounds amazing Jen!
I’m not a huge fan of mac salad (I much prefer potato salad!) but I would totally try this one. It looks lovely!
I definitely love a little sweetness, but I agree some are far too sweet – yours sounds pretty perfect.
This looks great. Thanks for sharing.
It’s been ages since I had creamy macaroni salad! I am with you on avoiding savory foods that are too sweet.
This salad was pretty good. I didn’t think my got quite as creamy as this one looks. I did add a 1/4 cup coleslaw dressing to it. I am hoping it doesn’t all soak into the noodles. That is using the problem I have so it is dry the next day.
This salad sound amazing I am going to try it tonight
I thought Amish macaroni salad was SUPPOSED to be sweet??
Lorraine – I do believe most of it is, but I just prefer mine without all of the sweetness. I guess maybe it’s not traditional, but it’s what we prefer!
This is a great macaroni salad – this is what my family requests from me at get-togethers!
I like this just the way it is, but a variation that the kids seem to like better is to substitute defrosted frozen peas for the bellpeppers. Y.U.M.
There are many ways to alter this recipe. Follow the recipe and adjust for your own taste. It’s delicious as it is.